Pine House Kitchen & Bar
Last inspected: Apr 9, 2026
100
Score
The health department has logged nine inspections at Pine House Kitchen & Bar, the earliest from 2024. The newest entry in the record is dated Apr 9, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things are looking better: the most recent inspection turned up one violation, compared to seven violations previously.
Physical facilities installed, maintained, & clean accounts for the largest share of issues, appearing six times across the record.
That puts the facility ahead of the local pack: the average Tiverton restaurant scores 84. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 9, 2026
Re-Inspection
No violations found.
100
Jan 21, 2026
Re-Inspection
2 critical violations. 1 minor violation. 1 corrected on site.
View 3 violations
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Food contact surfaces of the mounted potato peeler in the basement in the basement were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Potato peeler must be washed, rinsed and sanitized prior to use.
4-602.11
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food lettuce for burgers with bare hands. Food employees must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves, or dispensing equipment. Cut lettuce was voluntarily disposed of.
3-301.11
Floors, walls, or ceilings not easily cleanable
Inspector notes: The downstairs prep kitchen was not approved. Floors walls and ceiling were not smooth, durable, and easily cleanable. Facility is to stop using downstairs prep area for any food preparation or handling. Plans must be submitted and approved in advance from RIDOH before using area for any food preparation and handling. During time of inspection, prep tables in basement were observed with an accumulation of flour. Per staff, pizza dough is still currently made downstairs.
6-201.11
70
Aug 22, 2025
Re-Inspection
1 minor violation.
View 1 violation
Floors, walls, or ceilings not easily cleanable
Inspector notes: The downstairs prep kitchen was not approved. Floors walls and ceiling were not smooth, durable, and easily cleanable. Facility is to stop using downstairs prep area for any food preparation or handling. Plans must be submitted and approved in advance from RIDOH before using area for any food preparation and handling. During time of inspection, prep tables in basement were observed with an accumulation of flour. Per staff, pizza dough is still currently made downstairs.
6-201.11
95
Aug 19, 2025
Re-Inspection
2 critical violations. 1 minor violation. 1 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
Inspector notes: Various foods in walk-in cooler were observed held at 44-49 degrees Fahrenheit. Ambient was observed at ranging temperatures of 47-55 degrees Fahrenheit. Food delivery was received at onset of inspection. TCS foods were moved to other refrigeration during time of inspection. Service called during time of inspection. PIC to monitor unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination (raw ground beef over raw fish). Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Floors, walls, or ceilings not easily cleanable
Inspector notes: The downstairs prep kitchen was not approved. Floors walls and ceiling were not smooth, durable, and easily cleanable. Facility is to stop using downstairs prep area for any food preparation or handling. Plans must be submitted and approved in advance from RIDOH before using area for any food preparation and handling.
6-201.11
70
Aug 5, 2025
Routine
4 critical violations. 2 major violations. 6 minor violations. 5 corrected on site.
View 12 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Carrot brine and hard boiled egg whites were observed held past 7 days. Foods were voluntarily disposed of.
3-501.18
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination (raw chicken over fish and beef). Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various foods in the pizza prep unit was observed held at 55-64 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods that were prepped today were placed into walk-in cooler. Time/temperature abused foods were voluntarily disposed of.
3-501.16(A)
Person in charge present, demonstrates knowledge, and performs duties
(corrected on site)
Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.
3-301.12
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Chili date marked for 8/4 was observed at 56 degrees Fahrenheit during time of inspection. Proper cooling methods were discussed during time of inspection. Chili was voluntarily disposed of.
3-501.15
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-103.11
Handwashing sign not posted
Inspector notes: Handwashing sinks in the kitchen and at bar are lacking notification signage.
6-301.14
Proper date marking and disposition
Inspector notes: Establishment is vacuum packaging raw meat and raw fish. Establishment must submit a HACCP plan and approval must be granted by RIDOH CFP. Establishment informed to cease practice at time of inspection. Raw meats were removed from the packaging during time of inspection. Raw vacuumed packaged fish was voluntarily disposed of during time of inspection. Vacuum packaging machine must be removed from the premises.
8-201.13
Employee not wearing required hair restraint
Inspector notes: Cooking staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles. PIC informed.
2-402.11
Equipment not in good repair or proper adjustment
Inspector notes: Pizza prep unit was observed in poor repair. Unit must be repaired/replaced and maintain an internal food temperature of 41 degrees Fahrenheit or below prior to use.
4-501.11
Floors, walls, or ceilings not easily cleanable
Inspector notes: The downstairs prep kitchen was not approved. Floors walls and ceiling were not smooth, durable, and easily cleanable. Facility is to stop using downstairs prep area for any food preparation or handling. Plans must be submitted and approved in advance from RIDOH before using area for any food preparation and handling.
6-201.11
Physical facilities not in good repair
Inspector notes: Painted FRP in kitchen was observed chipping in multiple places. The physical facilities must be maintained in good repair and proper adjustment.
6-501.11
33
Aug 28, 2024
Re-Inspection
1 critical violation. 2 major violations. 3 minor violations. 2 corrected on site.
View 6 violations
Sewage backflow not prevented
Inspector notes: The sink used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Consumer advisory not provided for raw or undercooked food
(corrected on site)
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. Establishment must provide what products may be served raw or undercooked. Menu was gone over with PIC at the time of inspection and all raw or undercooked foods were in the process of being marked manually by hand. All future revised menus to include consumer advisory and identification symbol for all raw or undercooked foods.
3-603.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils slicer were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer was cleaned and sanitized at the time of inspection.
4-601.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the ice machine have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces must be cleaned to sight and touch.
4-602.13
Plumbing installed; proper backflow devices
Inspector notes: The main bar is lacking a dump sink for liquid waste. Establishment is to install dump sink at bar.
5-203.13
Floors, walls, or ceilings not easily cleanable
Inspector notes: The downstairs prep kitchen was not approved. Floors walls and ceiling were not smooth, durable, and easily cleanable. Facility is to stop using downstairs prep area for any food preparation or handling. Plans must be submitted and approved in advance from RIDOH before using area for any food preparation and handling.
6-201.11
61
Aug 22, 2024
Re-Inspection
No violations found.
100
Aug 14, 2024
Routine
4 major violations. 5 minor violations. 3 corrected on site.
View 9 violations
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. Establishment must provide what products may be served raw or undercooked.
3-603.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Dishes and utensils were observed in the hand-washing sink at the bar. A hand-washing sink must not be used for purposes other than hand washing.
6-301.11
No soap available at handwashing sink
Inspector notes: The hand-washing sink in the dish washing area was lacking paper towels. Paper towels must be available at every hand washing sink.
6-301.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils can opener and slicer were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Can opener and slicer were cleaned at the time of inspection.
4-601.11(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice scoop is stored on an unclean surface on top of the ice machine between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Plumbing installed; proper backflow devices
Inspector notes: The main bar is lacking a dump sink for liquid waste. Establishment is to install dump sink at bar.
5-203.13
Sewage & waste water properly disposed
Inspector notes: The food prep sink is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-403.12
Refuse not removed at sufficient frequency
Inspector notes: The dumpster located outside is overflowing. Establishment must maintain refuse area as frequently as needed.
5-502.11
Floors, walls, or ceilings not easily cleanable
Inspector notes: The downstairs prep kitchen was not approved. Floors walls and ceiling were not smooth, durable, and easily cleanable. Facility is to stop using downstairs prep area for any food preparation or handling. Plans must be submitted and approved in advance from RIDOH before using area for any food preparation and handling. Pooling water was observed in plastic ceiling cover and exposed insolation was also observed.
6-201.11
52
Mar 7, 2024
Opening
1 major violation. 2 minor violations.
View 3 violations
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.
3-603.11
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The receptacles in the restrooms are lacking a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
5-501.17
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The ceiling in the storage area is covered with materials that are not smooth, durable, and easily cleanable.
6-101.11
82
Frequently Asked Questions
When was Pine House Kitchen & Bar last inspected?
The most recent health inspection at Pine House Kitchen & Bar on file is from Apr 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Pine House Kitchen & Bar?
Across the inspection record, physical facilities installed, maintained, & clean has been cited six times, more than any other issue at Pine House Kitchen & Bar.
How does Pine House Kitchen & Bar compare to other restaurants in Tiverton?
Pine House Kitchen & Bar most recently scored 100 out of 100, which is higher than the Tiverton average of 84.
Has Pine House Kitchen & Bar's inspection record improved over time?
Yes. Recent inspections at Pine House Kitchen & Bar have turned up fewer violations than earlier ones, with the latest finding around one violation compared to about seven previously.
What does a low risk rating mean?
A low risk rating at Pine House Kitchen & Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Pine House Kitchen & Bar inspected?
Based on the inspection history on file, Pine House Kitchen & Bar is inspected around four times per year on average.
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